Description
This Lemon Blueberry Cobbler is bursting with juicy blueberries and bright lemon flavor beneath a golden, buttery cobbler topping. Soft in the middle and lightly crisp around the edges, it’s an easy fruit dessert that’s perfect served warm with vanilla ice cream.
Ingredients
4 cups (about 600g) fresh blueberries
3/4 cup (150g) granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Cobbler Topping:
1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, melted
3/4 cup (180ml) whole milk
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Add the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt to a large bowl. Gently toss until the blueberries are evenly coated.
3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
4. Add the melted butter, whole milk, and vanilla extract to the dry ingredients. Stir gently just until a thick, soft batter forms. Do not overmix.
5. Pour the blueberry mixture into the prepared baking dish and spread it into an even layer.
6. Drop spoonfuls of the cobbler batter evenly over the blueberries. Some blueberries can remain visible.
7. Bake for 40–45 minutes, or until the blueberry filling is bubbling around the edges and the topping is golden brown and set in the center.
8. Remove the cobbler from the oven and let it cool for 15–20 minutes so the fruit filling can thicken slightly.
9. Serve warm with vanilla ice cream, whipped cream, or fresh berries if desired.
Notes
Use ripe, flavorful blueberries for the best results.
Fresh or frozen blueberries can be used. If using frozen blueberries, do not thaw them first.
Fresh lemon zest provides the brightest citrus flavor.
Do not add extra liquid to the blueberry filling because the berries naturally release juice while baking.
Cornstarch helps thicken the blueberry juices and creates a spoonable filling.
Do not overmix the cobbler batter or the topping can become tough.
Leave some blueberries visible when adding the topping because the batter will spread slightly as it bakes.
Bake until the fruit is bubbling and the topping is golden brown and set in the center.
Allow the cobbler to rest for 15–20 minutes before serving so the filling can thicken.
Serve warm with vanilla ice cream for the best contrast of textures and temperatures.
For extra crunch, sprinkle chopped pecans or almonds over the topping before baking.
A small amount of additional lemon zest can be added just before serving.
Store leftover cobbler covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for about 20–30 seconds or warm the entire dish gently in the oven.
Cool the cobbler completely before freezing.
Freeze tightly covered for up to 2 months and thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert, Cobbler, Fruit Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 29g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg